Deviled Eggs With Fresh Tarragon and Capers

READY IN: 15mins
Ms B.
Recipe by COOKGIRl

From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....

Top Review by Jenk

Wonderful eggs! I made a few for a snack to test the recipe before serving them for easter dinner. They disappeared very quickly. My family loved them. Thanks!

Ingredients Nutrition

Directions

  1. Boil the eggs, shell and cut in half lengthwise.
  2. In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
  3. Stir in the celery, fresh tarragon, capers and the shallots.
  4. Season to taste with salt and pepper.
  5. Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
  6. If not eating immediately, cover well and refrigerate.

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